My friends and I were discussing Lenten recipes at our recent
Women’s Guild luncheon and fashion show, when one of them asked about peanut
butter kufteh. I’d heard of it, but had never eaten it. I figured that one of
my many cookbooks would offer such a recipe, and I was correct.
a peanut butter kufteh recipe submitted
by family friend Anne Marootian who noted that the recipe was handed down to her
from her mother, Aghavni Marookian, a native of Kharpert.
history, and when I found this one, it conjured up memories of my youth back in
NJ during the 1950’s and 60’s.
from elementary and junior high school, and can recall being greeted on occasion by the elder Mrs.
Marookian with a warm smile and a gentle wave.
Anne’s maiden name was almost the same as her marriage name! But, I digress.)
|Peanut Butter Kufteh|
Here’s the Marookian-Marootian Lenten recipe for…
Butter Kufteh (Peanut Butter filled Patties)
Yields about 30 kuftehs
|Peanut butter-onion filling|
|Dry Ingredients for shell|
Outer Shell Ingredients:
1/4 tsp. black pepper
mint, basil, cayenne, and black pepper; add the hot water, stirring to create a
dough. Knead. If mixture is too dry, add a little more hot water.
an indentation in the center with your thumb and keep opening and shaping with
your index and middle finger. Press down in center and sides, rotating until
you get a thin shell.
filling. Seal the top and smooth with wet hands. (Keep a bowl of water handy to
dip your hands to ease this process.)
the kufteh is shaped in the style of Kharpertzi kufteh which is flat on the
bottom and slightly rounded on the top. If that’s too hard to master, keep the shape
ROBYN’S NOTE ON SHAPING:
To make the shell as thin as possible, I lined a small
plate with plastic wrap, took a golf ball sized piece of the ‘dough’,
flattened it into a circle with my hand, then gently lifted it off the
plastic – while trying not to break it. You really do have to keep a
small bowl of water to dip your hands into for this process. The water
helps ‘glue’ the outer shell together. After placing a spoonful of
filling in the center, I gently encased the filling with the outer
shell. Finally, I smoothed the surface with wet fingers, making sure the kufteh was flat on the bottom and slightly rounded on the top.
plate, and refrigerate for 20 minutes.
with some salt.
|Kuftehs ready to cook|
6. Remove kuftehs from the refrigerator, and boil, in
small batches, for about 10 minutes until all are cooked. Serve immediately.
For more meatless kufteh recipes, be sure to check out Vospov (Lentil) Kufteh and Bulgur and Potato Kufteh.